Recipes
Recipe of Philly Cheesesteak
Ingredients: 1 lb ribeye steak, thinly sliced 2 bell peppers, thinly sliced 1 onion, thinly sliced 4 hoagie rolls 8 slices of provolone cheese 2 tbsps olive oil 1 tsp garlic powder sea salt and black pepper to taste Instructions: Heat your SENSARTE Nonstick Griddle Pan over medium-high heat. Add the sliced ribeye to the pan and cook until browned, about 5 minutes. Season with garlic powder, salt, and pepper. Remove the steak from the pan and set aside. In the same pan, add 1 tbsp olive oil and sauté the sliced bell peppers and onions until they are soft and caramelized, about 8-10 minutes. Once the peppers and onions are cooked, remove them from the pan and set aside. Slice the hoagie rolls in half and place them cut-side down in a SENSARTE Nonstick Skillet over medium heat to toast for about 1-2 minutes until lightly browned. Divide the cooked steak among the rolls, then top with the sautéed peppers and onions. Place two slices of provolone cheese on top of the steak and vegetables on each roll. Add 1 tbsp olive oil to a SENSARTE Nonstick Deep Frying Pan and heat over medium heat. Once hot, place the cheesesteak sandwiches in the pan and cook until the cheese is melted and bubbly, about 3-5 minutes. Serve hot and enjoy your Homemade Philly Cheesesteak!
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Recipe of Pan Fried Steak
Ingredients: 2 lbs New York Strip Steaks (2 steaks), or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 ¼-inch thick) ½ tbsp vegetable oil 1 ½ tsp sea salt 1 tsp black pepper, freshly ground 2 tbsps unsalted butter 2 cloves garlic, peeled and quartered 1 sprig fresh rosemary Instructions: Pat the steaks dry thoroughly with paper towels. Season generously with 1 ½ tsps salt and 1 tsp black pepper just before cooking. Heat your SENSARTE Nonstick Deep Frying Skillet until hot, then add ½ tbsp oil over medium-high heat, swirling to coat. Once the oil is hot, add the steaks to the skillet. Sear first side of the steaks for 4 minutes, until a brown crust forms, then flip and cook for an additional 3 to 4 minutes. Using tongs, turn steaks over to render white fat and sear edges (1 minute per side). Reduce heat to medium and immediately add 2 tbsps butter, quartered garlic cloves, and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan so that the butter coats the spoon. Continue to spoon the sauce over the steak for a minute, or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise 5-10 degrees while the steak rests). Transfer steaks to a cutting board, cover loosely and let rest 10 minutes, then cut into ½-inch strips. Drizzle the extra butter sauce over sliced steak. Serve with wine and vegetables if desired and enjoy!
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